Six Swine Wines in the Steiermark

By

Sebastian Bordthäuser

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Volume 09, MMXXI •
Sebastian Bördthäuser at Austrian Koch.Campus's Swine Wine event behind a row of wine bottles from Wagram winegrower Bernard Ott
Photo credit: Jürgen Schmücking

12/17/2021 Photo credit: Jürgen Schmücking Swine Wines in the Steiermark By Sebastian Bordthäuser ​ In mid-October, Koch.Campus invited guests to a first-class pig-out in Trautmannsdorf, in Steiermark. “Going Whole Hog!” was the stated theme: two days of digging into the question of what differentiates the various heritage breeds from one another, and which provides the best meat. This combination of swine and wine catapulted the topic into the Champions League, and raised equally enthralling questions: Is there such a thing as terroir pork? Which wines are best suited to pair with various breeds? How much raw pork can I sample…

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Wine writer Sebastian Bördthäuser at Austrian Koch.Campus's event holding a glass of Steiermark white wine next to a swine head.

Sebastian Bordthäuser’s original dream was to be a rockstar. But between solos and concerts, he developed a hunger and thirst for good food and wine — and the people and stories behind them. And so trading his guitar for books, he began studying German and English literature. He spent more than a decade working in gastronomy before setting out as a freelance sommelier, author, and journalist. His work appears regularly in many of Germany's top publications, including Effilee, Welt am Sonntag, Der Feinschmecker, and Meiningers Sommelier-Magazin. Wine, food, cooking and travel remain the heart of his matter.

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